In the summer, gooseberries have season and if you want to incorporate the delicious fruits in various desserts, you are exactly right with us. We have put together three great gooseberries recipes that are perfect for a summer dessert for a party or just that. Let it taste good!
A cheesecake is the classic par excellence if you want to prepare a delicious dessert with berries or other fruits. Try this delicious summer recipe yourself!
Ingredients:
- 800 g gooseberries, with lace and tail
- 75 g Feinzucker
- 150 g of Keks, Zerklein or
- 50 g butter, melted
For the filling:
- 600 g cream cheese
- 2 painted tablespoons of flour
- 100 g Feinzucker
- 2 large eggs plus 1 egg yolk
- 3 tablespoons of elderflower syrup
- 150 ml of sour cream
For topping:
- 150 ml of sour cream
- 2 tablespoons of elderflower syrup
You still need a 20 cm springform pan and a baking sheet lined with baking paper.
Preparation:
- Heat the oven to 200 ° C, 180 ° C circulating air. Put the gooseberries in a large baking sheet lined with baking paper, sprinkle the sugar over it, mix well and roast for 15-20 minutes in the oven. Take out of the oven and put the gooseberries in a sieve placed over a bowl and drain. Reduce the oven temperature to 170 ° C, 150 ° C.
- Mix the cookies with the butter and press into the bottom of the mold. Bake in the oven for 5 minutes, remove and let cool.
- Put the cream cheese, flour, eggs and egg yolk, elderflower syrup and sour cream in a large mixing bowl. Stir with an electric mixer, make sure that the mass is not too much to beat.
- Spread half of the drained gooseberries on the biscuit base, make sure that you do not touch the edge of the mold. Pour the cheesecake filling over it and carefully tap the shape once or twice on the work surface to remove air bubbles.
- Bake the cheesecake for 35 minutes.
- Mix the remaining sour cream and the elderflower syrup together and pour it carefully over the cheesecake. Be very careful because the surface will be fragile. Put in the oven again and bake for another 15 minutes or until the cheesecake is firm, but still wobbles slightly in the middle.
- Take out of the oven and drive along the inside of the mold with a knife with a round blade to loosen the cheesecake.
- Let it cool completely in the mold, then cover and chill overnight.
- To serve, remove the cheesecake, cut into slices and arrange with the remaining gooseberries mixed with the roast juice.
Read too:Goosebean cake recipe: 4 fruity-sweet gooseberry recipes for summer!
Gooseberries recipes: simple homemade ice cream
Looking for simple gooseberries recipes? If you long for a little cooling in the hot summer days, then there is ahomemade ice creamExactly the right dessert for you!
Ingredients:
- 300 g gooseberries
- 50 g Feinzucker
- 300 ml doppelrahm
- Powdered sugar or sweetener (optional)
Preparation:
- Put the gooseberries in a saucepan with a tablespoon of water and the sugar. Heat until the berries start crumbling. Let it cool and then chill in the refrigerator.
- Mix the gooseberries and the cream in a mixer.
- Season and add some powdered sugar or another sweetener if the mixture is not sweet enough.
- Follow the instructions of the ice machine - put the gooseberry mixture in the ice machine and let stir for about 15 minutes until it is quite stiff. Pour into a freezer and place in the freezer or enjoy it immediately.
Recipe for British gooseberries dessert in the glass
Sharp and sweet at the same timesmall gooseberriesAre perfect for a good, creamy dessert. Many gooseberries recipes come from Great Britain. We now explain step by step how to make the classic British dessert gooseberry fool yourself. It is a delicious fruit cream with cream and yogurt that always arrives well in summer.
Ingredients:
- 300 g gooseberries, cleaned and gutted
- 4 tablespoons of sugar
- 1 tablespoon of water
- 4 tablespoons of undiluted elderflower syrup
- 375 ml doppelrahm
- 1 tablespoon of sugar
- 8 tablespoons of vanilla yogurt
- Fresh mint for garnish
Preparation:
- Put the gooseberries in a saucepan. Stir in the sugar and water.
- Heat over a low heat under frequent stirring until the fruits begin to decay. This takes between ten and fifteen minutes.
Take off and stir from the stove and crush the remaining pieces of fruit so that a coarse puree is created. Do not take care of the kernels. - Put the gooseberry puree in a heat -resistant bowl.
- Let the mixture cool and put it in the fridge for at least an hour or up to 24 hours.
- Take the gooseberry puree out of the fridge. Drain the liquid mass through a sieve and stir the elderflower syrup under it.
- Beat the cream and the tablespoon of sugar in an electric mixer until soft tips form. Stir in the yogurt.
- Lift the fruit puree very carefully under the cream and yoghurt mixture. It's okay when you can see waves of puree.
- Carefully spread them into 6 serving glasses. You can serve the cream immediately, but it is best if you keep it in the fridge for at least an hour beforehand.
- Garnish every glass with a few mint leaves.
- Remaining sting berries desserts can be kept in the fridge for about 24 hours.
